An easy recipe for a gluten-free birthday cake. A soft and moist gluten-free vanilla cake with a chocolate buttercream frosting. The recipe also has a dairy-free option. 

Gluten-Free Birthday Cake

This gluten-free vanilla cake with sprinkles and chocolate buttercream makes the perfect birthday cake! This cake is so easy to make, and you only need a few simple ingredients. I promise once you try my recipe for this gluten-free yellow cake, you won’t go back to box mixes again!

My kids love a funfetti cake, and this cake has plenty of sprinkles both inside the cake, and of course, sprinkled on top of the chocolate buttercream. You can see just how easy this gluten-free yellow cake is to make in the recipe video.

Ingredients for Gluten-Free Birthday Cake

• Unsalted Butter: Makes this cake moist and tender and forms the base of the rich and creamy buttercream. For a dairy-free option, use Smart Balance butter.
• Granulated Sugar: Sweetens the cake.
• Eggs: Give the cake structure and make it nice and rich.
• Pure Vanilla Extract: Adds classic vanilla flavor.
• Gluten-Free All-Purpose Rice Flour Blend with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This gluten-free cake recipe will not work with almond or coconut flour.
• Gluten-Free Baking Powder: Helps the cake rise.
• Salt: Enhances the overall flavor of the cake.
• Milk: Makes the cake nice and moist and helps the frosting reach the right consistency. For a dairy-free option, use unsweetened almond, cashew, or coconut milk.
• Gluten-Free Sprinkles: Not all brands of sprinkles are gluten-free, so make sure to check the labels. I normally buy either Wilton or Walmart’s Great Value brands of sprinkles.
• Pure Almond Extract: Adds a warm, nutty flavor to the buttercream.
• Cocoa Powder: Adds rich chocolate flavor to the buttercream.
• Powdered Sugar: Sweetens the buttercream without making the texture gritty.

How To Make Gluten-Free Birthday Cake

• Preheat oven to 350°F. Cut parchment paper for the bottom of your two 8-inch cake pans and spray with gluten-free cooking spray.
• In a large bowl, cream the butter and sugar until smooth. (photo 1)
• Add eggs and vanilla extract and mix until fully combined and smooth. (photo 2)
• Add gluten-free flour, baking powder, and salt and mix until combined.
• Pour in milk and mix for 2 minutes on medium until batter is smooth. (photo 3)
• Stir in the gluten-free sprinkles. (optional)
• Pour the cake batter into the lined cake 8-inch cake pans. (photo 4)
• Bake the cake for 25-30 minutes. Please watch your oven because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
• Make chocolate buttercream frosting from the steps below. (photo 5)
• Allow the cakes to completely cool before frosting. I like to use a baking cooling rack. (photo 6)
• Store leftovers in an air-tight container.

How To Make Chocolate Buttercream

• In a large bowl, cream butter until smooth with a stand-up or hand mixer.
• Add the pure vanilla and almond extract to the butter. Mix until fully combined.
• Add the cocoa powder and mix until fully combined.
• Add the powdered sugar, one cup at a time, to the butter mixture and mix until fully combined.
• Add the milk to the frosting and beat until smooth and spreadable.
• Place the first cake on a plate or a cake plate.
• Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
• Place the second cake on top of the frosted first cake.
• Frost the top and side of the cake with the remaining frosting.
• I decorated the top with gluten-free sprinkles and frosting flowers using a Wilton 1M tip.

Tips For Baking Gluten-Free Cakes

• Line the bottoms of the cake pans with parchment paper. Trace the bottoms of the cake pans with a pencil and cut out with scissors to have it fit perfectly!
• Use gluten-free cooking spray to grease the cake pans. I like coconut oil cooking spray.
• Allow the cakes to cool in the pans for 10 minutes and then finish cooling on a cooling rack.
• Allow the cakes to completely cool before your frost it.

Why Is My Gluten-Free Cake Rubbery?

As with any gluten-free baked good, this cake needs extra moisture to hydrate the gluten-free flour blend. This also means the cake may need longer to bake in order to fully bake through. If it isn’t fully baked through, you may end up with a rubbery texture thanks to the extra moisture.

Can I Make Cupcakes With This Recipe?

I have an easy recipe for Gluten-Free Vanilla Cupcakes. It takes all the guesswork out of converting the recipe. You can add 2 tablespoons of sprinkles to the batter and choose if you want chocolate or vanilla buttercream.

Can You Freeze Cake?

Yes, you can! It’s really easy to freeze cakes. Once your cakes are completely cool, wrap the cakes with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag.

The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.

How to Store Gluten-Free Birthday Cake

Store leftover gluten-free birthday cake in an air-tight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. 

Easy Gluten-Free Yellow Cake

You don’t need a box mix to make a homemade gluten-free yellow cake. This gluten-free cake recipe is the best birthday cake! Who can’t resist the classic vanilla cake covered in chocolate buttercream with lots, and lots of sprinkles?

More Gluten-Free Dessert Recipes For You To Try!

• Gluten-Free Oatmeal Cookies {Dairy-Free Option}
• Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
• Easy Gluten-Free Brownies {Dairy-Free Option}

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